NVDAILY.COM | Reader Recipes
Posted December 11, 2013 | Leave a comment
Caramel-Pecan-Pumpkin Bread Pudding
4 lg. eggs
Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8-24 hrs. Spoon chilled bread mixture into a lightly greased 13x9 baking dish. Cover with aluminum foil. Bake, covered, at 350 for 35 mins.
During last 15 mins. of baking, prepare Caramel-Pecan Sauce. Heat pecans in a medium skillet over med-low heat, stirring often, 3-5 mins. or until lightly toasted and fragrant. Cook brown sugar, butter, and corn syrup in a small saucepan over med. heat, stirring occasionally, 3-4 mins. or until sugar is dissolved. Remove from heat; stir in vanilla and pecans. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 mins. or until sauce is thoroughly heated and begins to bubble.
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